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Vegan Tuna Salad Wrap

Vegan Tuna Salad Wrap

Print Recipe
This tasty vegan tuna salad is the perfect replacement to the traditional classic filling.
Course dinner, lunch
Cuisine American
Keyword vegan fish, vegan sandwich, vegan sandwich filling, vegan seafood, vegan tuna, vegan tuna alternative, vegan wrap
Prep Time 10 minutes
Total Time 15 minutes
Servings 3
Calories 182.8
Author Pamela Kruusi

Equipment

Ingredients

  • 1 can White Beans drained and rinsed
  • 2 tbsps Pickles diced
  • 2 tbsps Red Onion chopped
  • ½ stalk Celery diced -small
  • ½ Nori Sheet diced
  • 2 tbsps Soy Milk
  • 2 tsps Capers
  • 1 tsp Dried Parsley
  • 1 tsp Black Pepper
  • 1 tsp Sea Salt
  • 1½ cups sprouts alfalfa, radish, sunflower, mustard etc.
  • 1 tomato sliced
  • 1 Whole Wheat or Brown Rice Wrap

Instructions

  • Rinse and strain your white beans thoroughly. In a large bowl, mash them with a potato masher until you achieve a flaky consistency.
  • Add in your diced pickle, chopped red onion, celery, nori, soy milk, capers, dried parsley, black pepper, and salt. Mix well until you reach adesired consistency.
  • Serve on a tortilla with freshly sliced tomato, alfalfa sprouts and more pickles. If prepping, store the white bean tuna mixture separately from the wrap untilready to eat and assemble.

Notes

Notes:
Gluten-Free -Use a brown rice tortilla, corn taco shell, or serve between gluten-free slices of bread as a sandwich.
In the Fridge -Keep the white bean tuna mix separately from the wraps in the fridge for up to 3- 4 days.
Soy Free -Use oat, unsweetened almond or another alternative instead.

Nutrition

Calories: 182.8kcal | Carbohydrates: 32.2g | Protein: 11.1g | Fat: 1.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1006.2mg | Potassium: 641.8mg | Fiber: 7.7g | Sugar: 2.8g | Vitamin A: 482.3IU | Vitamin C: 8.9mg | Calcium: 139.8mg | Iron: 3.9mg